Black Pepper Beef Tokány with Homemade Dumplings | Succulent Hungarian Classic

Cut the beef into thin strips, about 4–5 cm long, following the traditional shape for tokány. Finely dice the smoked bacon, finely chop the onion, and crush the garlic.

In a heavy-bottomed pot or cast-iron skillet, render the diced bacon together with the lard, then add the finely chopped onion and sauté over medium heat until translucent.

Add the sliced beef to the onion and bacon base and sear over high heat, stirring frequently, until browned and a nice crust forms.